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  • Writer's pictureTommy Centola

Crabmeat and Shrimp Fettuccini from Marcelle Beinvenu

Updated: Mar 23, 2021

Who’s Your Mama, Are You Catholic, and Can You Make A Roux? is the title of Marcelle’s classic cookbook. This book should be part of everyone’s collection of cookbooks. It is a treasure, filled with recipes from the bayou.

3 sticks Butter

3 medium-sized Onions, chopped

3 Celery Ribs, chopped

2 medium-sized GreenBell Peppers, seeded and chopped

1/2 to 3/4 cup All-purpose Flour

1/4 cup Parsley, chopped

1 1/2 pounds Shrimp

1 1/2 pounds Lump Crabmeat, picked over for shells and cartilage (peeled crawfish tails can be substituted)

2 to 3 cups Hald-and-Half

1 pound Velveeta Cheese, cubed

2 tablespoons Jalapeno Peppers, chopped

3 clove Garlic, minced

Salt and Cayenne Pepper, to taste

1 pound Fettuccini, cooked and drained

1 cup grated Parmesan Cheese

Preheat oven to 350℉.

Melt the butter in a heavy, large pot or Dutch oven over medium heat. Add the onions, celery and bell peppers. Cook, stirring, until the vegetables are soft and lightly golden, about 8 minutes.

Add the flour and stir for 10 minutes, blending well. Add the parsley and seafood, and cook for 10 minutes, stirring gently. Add the half-and-half, cheese, jalapeño peppers and garlic, and mix.  Season with salt and cayenne and simmer, stirring often, until the cheese has completely melted and the mixture is smooth and thick, about 10 minutes. Add the fettuccini and toss gently.

Pour the mixture into a 3-quart buttered casserole and sprinkle with the Parmesan cheese. Bake uncovered until bubbly and heated through, about 20 minutes.

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